Recipe Professional

Category: Sea Food

Salmon Bites With Sweet Chili Glaze
These sweet chili salmon bites pan-fried and glazed in caramelised, sweet and salty sticky sauce will quickly become your favourite salmon recipe. I make this dish on a weekly basis and the family loves it!

Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 🥗Serving Suggestions |👨‍🍳 Nutrition Notes | 📝 Go To Full Recipe |🐟 More Salmon Recipes

Salmon Bites Glazed With Soy & Sweet Chili

In this recipe, salmon bites or fillets are pan-fried until pink and flaky, then coated in a sticky, sweet chilli, soy and garlic glaze sauce.

Everyone in my family loves this salmon recipe so much that I cook it weekly. Plus, it’s quick and easy and only needs a handful of accessible ingredients. You can have the whole meal on the table in under 20 minutes. A winning dinner in my book!

If you like flavours of teriyaki salmon, you will enjoy this one!

What To Serve With Salmon Bites

I have a couple of go-to dishes to serve with salmon bites.

We almost always have it with Basmati rice (or sometimes cauliflower rice) and then either a side of stir-fried green vegetables like Chinese broccoli, bok choy and broccoli OR with an Asian-style slaw salad.

You can serve sweet chilli salmon with white or brown rice, cauliflower rice, quinoa, rice noodles, any other noodles or even with a side of sweet potato.

For a stir-fry, I usually cook a bunch of cut-up veggies over medium-high heat for a few minutes and then a few splashes of soy sauce or Tamari and maybe a little lemon juice. I keep these simple because the glazed salmon packs a lot of bold flavours.

For the slaw salad, I shred red or Wombok/Napa cabbage, carrots, red bell peppers, red onion and coriander and toss through with a dressing made of lime juice, fish sauce, brown sugar or honey, sesame oil and some olive oil. You can also use store-bought Asian dressing to save time.

What You Will Need

Find full measurements in the recipe card below.
- Salmon – I use about 1.1-1.2 lb or 500 grams of salmon fillets for about 4 servings. I like to buy fish fillets without skin as it works better for this particular salmon bites recipe. It’s easier to cut and flip, plus some of my family members don’t eat the skin so I don’t bother.
- Having said that, I have also made this glazed sweet chilli salmon dish with long fillets rather than bite-size pieces and with the skin on. In this case, I pan-fry it on the skin side first until it’s nice and crispy.
- Money-saving tip: I often buy frozen salmon fillets and defrost them for a few hours before cooking or in the fridge overnight. Salmon tails or steaks are often cheaper and will work just as well with this sticky sweet chilli sauce.
- Sauces – I like to use a Thai-style sweet chili sauce like the Ayam brand and premium light soy sauce. I have made the dish with regular soy sauce but it’s a little more full-on and saltier, I prefer a more subtle taste of the light soy sauce in this recipe. Garlic is optional, sometimes I add it in and if I can’t be bothered I only use those two sauces.
- Dietary Swaps – You can use sugar-free sweet chilli sauce and coconut aminos or Tamari instead of regular soy sauce.
Watch The Video

How To Make Salmon Bites With Sweet Chili
- Pro-Tip: I like making this dish as salmon bites rather than long fillets because it cooks the fish faster and more evenly. You know how the salmon fillets will often have thinner ends and thicker middle, which always seems to be undercooked, so you have to throw the fillets back in the pan and then the thinner bits end up overcooked and dry. Yep, that’s annoying!
- Another reason I like to cook salmon as bite-size pieces is because you get every bite coated in that delicious caramelised glaze.
- Step 1. The first thing to do is to cut our salmon into square or rectangular pieces, about 1-1.5 inches long/thick. Sprinkle very lightly with salt and set aside.
- Step 2. Heat a couple of tablespoons of olive oil in a large frying pan over medium-high heat. Once hot, add the salmon bites and cook for 1 minute over medium-high heat. Then turn the heat down to medium-low and cover the frying pan with a lid. Cook for 3 more minutes. Using a lid speeds up the cooking time significantly!
- Step 3. Remove the lid and after about 20-30 seconds, turn the salmon pieces over and cook for 1.5-2 more minutes on the other side without a lid. Thinner pieces can be taken out earlier as won’t need as much cooking.
- Step 4. Remove pre-cooked salmon bites to a bowl and scrape off any stuck, browned flesh bits from the bottom of the pan. Save those bits as they are delicious and crispy.
- Step 5. Now it’s time to make our caramelised salmon glaze sauce! You can use the same frying pan but I like to switch to a slightly smaller pan for this step.
- Add another tablespoon of oil and place over medium heat. Add the garlic and cook for 1 minute, stirring a few times, until it starts to get golden brown.
- Step 6. Now add 1/3 cup of sweet chili sauce and 2 tablespoons of light soy sauce.
- Stir through and increase the heat to high. Cook for 1 minute and about 20-30 seconds, stirring frequently until the sauce starts to bubble and thicken.
- Step 7. Once it looks caramelised and semi-sticky, return the salmon pieces and stir through the sauce. Leave in the pan over heat for about 30 seconds to bubble away gently. Remove from heat and sprinkle with green onions to finish the dish.
Tips For Making Side Dishes

I like to cook the rice a little bit ahead of time and have my vegetables pre-cut so I can stir-fry them while the salmon is cooking.

If I make a salad, I also do it either a little ahead of salmon or while it’s cooking. In general, I like to cook in parallell but it can be stressful for some so you can prepare the sides earlier.
Nutrition Notes

For me, salmon is the perfect superfood! It’s high in protein and healthy fats, especially Omega-3s, plenty of minerals and fat-soluble vitamins, and it’s delicious.

Per serving: 307 calories, 28.4 grams of protein, 20.6 g of carbohydrates, and 13.1 g of fat.

Per serving with 2/3 cup of cooked white rice: 489 calories, 31.7 g protein, 60.5 grams carbohydrates and 13.4 grams fat.
Want to Save This Recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

By submitting this form, you consent to receive emails from Cooked & Loved

Learn how to make delicious glazed salmon bites. You can cook salmon fillets whole or cut them up into bite-size pieces which allows you to cook the fish much quicker and more evenly, plus every piece is coated in the delicious, sticky, sweet chili, and soy sauce glaze.

For sweet chili soy glaze sauce

I like making this dish as salmon bites rather than fillets because it cooks the fish faster and more evenly.

You know how the salmon fillets will often have thinner ends and thicker middle, which always seems to be undercooked, so you have to throw the fillets back in the pan and then the ends end up overcooked and dry. Yep, that’s annoying!

Another reason I like to cook salmon as bite-size pieces is because you get more of the fish surface coated in that delicious caramelised sweet chili and soy glaze.

So, the first thing to do is to cut our salmon into square or rectangular pieces, about 1-1.5 inches long/thick. Sprinkle very lightly with salt and set aside.

Heat a couple of tablespoons of olive oil in a large frying pan over medium-high heat. Once hot, add the salmon bites and cook for 1 minute over medium-high heat. Then, turn the heat down to medium-low and cover the frying pan with a lid. Cook for 3 more minutes. Using a lid speeds up the cooking time significantly!

Remove the lid and after about 20-30 seconds, turn the salmon pieces over and cook for 2 more minutes on the other side without a lid.

Remove pre-cooked salmon bites to a bowl and scrape off any stuck, browned flesh bits from the bottom of the pan. Save those bits as they are delicious and crispy.

The next time is to make our caramelised sweet chili sauce. You can use the same frying pan but I like to switch to a slightly smaller pan for this step.

Add another tablespoon of oil and place over medium heat. Add the garlic and cook for 1 minute, stirring a few times, until it starts to get golden brown.

Now add 1/3 cup of sweet chili sauce and 2 tablespoons of light soy sauce. Stir through and increase the heat to high. Cook for 1 minute and about 20 seconds, stirring frequently until the sauce starts to bubble and thicken.

Once it looks caramelised and semi-sticky, return the salmon pieces and stir through the sauce. Leave in the pan over heat for about 30 seconds to bubble away gently. Remove from heat and sprinkle with green onions to finish the dish.

I like to cook the rice a little bit ahead of time and have my vegetables pre-cut so I can stir-fry them while the salmon is cooking. If I make a salad, I also do it either a little ahead of salmon or while it’s cooking. In general, I like to cook in parallel but it can be stressful for some so you can prepare the sides earlier.

Nutritional information provided is just for salmon bites.

Calories: 303kcal | Carbohydrates: 11g | Protein: 23g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Cholesterol: 62mg | Sodium: 1056mg | Potassium: 574mg | Fiber: 0.2g | Sugar: 10g | Vitamin A: 45IU | Vitamin C: 0.2mg | Calcium: 17mg | Iron: 1mg

Keywords: Salmon Recipes, Thai, Asian, Salmon fillets, Sweet Chilli, Dinner Ideas
More Salmon Recipes
Source link
February 16, 2026
Marry Me Shrimp Pasta | The Recipe Critic
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

Marry Me Shrimp Pasta dazzles with robust Italian flavors. It’s ready in just 30 minutes, and the creamy sauce, brimming with fresh herbs and spices, could very well lead to a marriage proposal after your first bite!

This dish will knock anyone’s socks off. To complete the meal, you should start out with my easy bruschetta recipe as a delightful appetizer. Then serve the pasta with this copycat olive garden salad and the best homemade garlic bread. Dinner is served!
Why You’ll Love This Recipe

Ease of Preparation: Even though this tastes like a gourmet meal, it comes together so quickly and easily.

Flavor: The flavor profiles of this dish are simply extraordinary! Not only that, but the combination of garlic, grated Parmesan cheese, fresh basil leaves, and rich sun-dried tomatoes will undoubtedly have your taste buds singing with delight!

Versatility: You can change up the ingredients to suit your tastes. For example, add some spice with red pepper flakes, or incorporate vegetables such as baby spinach, mushrooms, or peppers.

Crowd-pleaser: This recipe will become one of your family’s go-tos. It appeals to both young and old. If your kids don’t like shrimp, you can make this a chicken recipe.
What is Marry Me Shrimp With Pasta?

Marry Me Shrimp Pasta puts a delicious spin on the classic Marry Me Chicken recipe. Picture juicy shrimp and tender linguine coming together to transport you to a cozy evening on a Venetian restaurant patio.

If you’re interested in more Marry Me recipes, I’ve got you covered. Check out my Marry Me salmon, Marry Me chicken pasta, and my Marry Me Chicken. Delicious Marry Me recipes, with their mouthwatering flavors and romantic charm, are perfect for creating memorable and impressive meals.

Ingredients Needed to Make Marry Me Shrimp with Pasta

There really aren’t that many ingredients in this pasta. Most items you probably already have in your fridge or pantry. I like to use fresh seafood when making this. Scroll down to the recipe card for exact measurements.
- Linguine pasta: Provides a hearty base and a chewy texture that compliments the shrimp.
- Peeled and deveined shrimp: Provides a sweet seafood flavor and is a great source of lean protein.
- Italian seasoning: Adds depth to the Italian flavor and enhances the overall flavor.
- Salt: Enhances each individual flavor in the dish.
- Black Pepper: Gives a peppery bite and enhances flavor.
- Olive oil: Helps create smoothness in the sauce.
Sauce
- Butter: Provides a rich cream base for the sauce.
- Minced garlic: Infuses the sauce with a robust flavor that compliments the shrimp.
- Flour: Helps thicken the sauce to get the right consistency.
- Chicken broth: Adds a depth of flavor and helps to smooth out the sauce.
- Heavy Cream: Provides a luxuriously creamy texture and flavor.
- Parmesan Cheese: Helps thicken the sauce and adds a savory, nutty warmth.
- Drained and chopped sun-dried tomatoes: Add a tangy sweetness and beautiful color to the dish.
- Fresh Basil: Provides a fresh herbal note and bright green color.
- Paprika: Adds a slight smokey flavor and makes the sauce a more edible color.
- Italian Seasoning: Provides a variety of herbs and spices that complement the other ingredients. You can use store-bought or make your own homemade Italian seasoning.
- Salt & Pepper: To taste
Marry Me Shrimp Pasta Recipe

This Marry Me Shrimp with pasta recipe comes together quickly. First, cook the pasta, then simmer the ingredients in a pan, and before you know it, dinner is ready! Just remember not to overcook your shrimp. Follow the steps below to create this amazing dish.
1. Pasta: Cook the linguine according to the package directions, then drain, and set aside.
2. Coat shrimp: Toss the shrimp in the Italian seasoning, salt, and pepper in a bowl. Then, heat the olive oil in a large skillet over medium-high heat.
3. Cook shrimp: Add the shrimp to the pan and cook until it turns pink, about 6-8 minutes. Don’t overcook the shrimp, or it will be chewy. Remove the shrimp from the pan and set aside.
Sauce
1. Saute: Melt the butter in the same pan. Saute the garlic for 30 seconds, then whisk in the flour to make a paste.
2. Whisk: Slowly whisk in the chicken broth and heavy cream. Whisk together and heat until the sauce starts to thicken.
3. Seasonings: Add the parmesan cheese, sun-dried tomatoes, basil, paprika, Italian seasoning, and salt and pepper. Whisk and heat through until you have a smooth, creamy sauce.
4. Heat everything: Add the shrimp and pasta to the sauce and toss to coat. Saute everything together for another 3-4 minutes.
5. Garnish: Top Marry Me shrimp pasta with additional basil, and enjoy fresh!
Season the shrimp.

Cook the shrimp.

Melt the butter and saute the garlic.

Whisk in the flour, heavy cream, and chicken broth.

Add the cheese, basil, sun-dried tomatoes, and seasonings.

Stir in the cooked shrimp and pasta.
Tips to Make Your Marry Me Shrimp Pasta Perfectly

This Marry Me shrimp with pasta dish is hard to get wrong, but here are some tips and ideas to make it the best it can be!

DON’T overcook shrimp: Cook the shrimp until the shrimp just turns pink, not much longer than that; it will finish cooking later in the sauce

Pasta trick: I like to toss my cooked pasta in a little olive oil to keep it from sticking together while it waits for the rest of the recipe to come together.

Fresh shrimp is superior: I like to use fresh shrimp from the deli if it’s available, but frozen shrimp works just as well. Make sure to thaw it completely before using it.
Storing Leftover Marry Me Shrimp Pasta

Luckily you can store any leftovers. Follow the instructions below to store and reheat pasta below.

Cool: Make sure the dish has cooled completely before putting it in an airtight container.

Refrigerate: Put the container in the fridge; it will last up to 3 days.

Reheat: To reheat Marry Me Shrimp Pasta, transfer it to a microwave-safe dish or saucepan. Add a splash of water, broth, or cream to maintain its creamy texture. Microwave covered for 30-second increments, stirring in between, or reheat gently on the stovetop over low heat, stirring occasionally.

DO NOT freeze: We do not recommend freezing this dish. It will affect the texture of the shrimp and the creaminess of the sauce.
More Scrumptious Shrimp Recipes

I love shrimp! Not only is it good both cold and hot, but it is also a great source of lean protein. If you’re looking for more recipes with shrimp, try my creamy lemon garlic seafood pasta and the recipes below!

Pin this now to find it later

Pin It
Source link
February 14, 2026
Spicy Shrimp and Clam Pasta
With this spicy pasta you can have dinner on the table in under 45 minutes.

Hi there. It’s me, Joanne. This is an updated post from September 2009, which was only our third month sharing recipes with you. A lot has changed since then. Here’s the little blurb we wrote way back then. If you’re only interested in the recipe, scroll down to the recipe below.

From 2009: We are only into our second month here at Inspired Taste and I must say Adam and I are pretty excited with our progress. It may not seem like too much, but yesterday we had a record breaking 64 unique visitors look at our site. When we compare that with last month it has more than tripled. We have also started to receive comments on various posts, which is quite possibly the coolest thing ever! I knew we would be excited, but once we started hearing from people out there who liked something we did, it truly was an awesome feeling. Sometimes I sit at my computer wondering if anyone will actually care about what I am saying, am I actually that interesting? … like right now, is someone really wanting to read about how many unique visitors we had yesterday? It is incredibly humbling to know that people do take the time to view our work and possibly even try our recipes and then take the additional time to write to us either through email or by commenting on our site.

How to Make the Best Spicy Pasta with Shrimp and Clams

This spicy pasta recipe comes from a coworker who was kind enough to let us in on one of his favorite recipes. The sauce comes together pretty quickly and is packed with flavor thanks to cooked onions, dry vermouth, red pepper flakes, fresh parsley and lemon juice. This sauce is perfect with shrimp and clams, but you can also skip the shellfish and simply toss the sauce with pasta.

The shrimp are peeled then deveined and roasted in the oven while the sauce comes together and then added at the very end. The clams are washed and put into the sauce a few minutes before serving so they have a chance to open.

Spicy Shrimp and Clam Pasta

PREP
10 mins

COOK
35 mins

TOTAL
45 mins

This spicy pasta recipe comes from a coworker who was kind enough to let us in on one of his favorite recipes. The sauce comes together pretty quickly and is packed with flavor thanks to cooked onions, dry vermouth, red pepper flakes, fresh parsley and lemon juice.

Makes 4 to 6 servings

You Will Need

1 pound dry pasta such as spaghetti or fettuccini

Salt and fresh ground black pepper

1 tablespoon extra-virgin olive oil, plus more for cooking shrimp

1 tablespoon butter

1 medium onion, chopped

4 garlic cloves, minced

1/3 cup dry vermouth or substitute dry white wine

1 (28 ounce) can whole tomatoes

1 teaspoon red pepper flakes, or more to taste

1 teaspoon brown sugar

1/4 cup chopped fresh parsley

1 lemon, cut into wedges

1 1/4 pounds littleneck clams (about 15 clams), scrubbed

1 pound cleaned large shrimp

Directions

1Heat the oven to 400 degrees F.

2Add the olive oil and butter to a wide skillet (with lid) over medium heat. Once the butter has melted, add the onions and cook until softened, about 5 minutes. Add the garlic and cook for another 2 minutes.

3Pour in the vermouth and use a wooden spoon to scrape any bits stuck to the bottom of the pan. Add the tomatoes, red pepper flakes and brown sugar. Bring to a low simmer and cook until reduced slightly, about 8 minutes. While cooking, use a wooden spoon to break the whole tomatoes apart into bite-size chunks.

4Meanwhile, cook the pasta in boiling salted water until it is tender but not mushy. Drain, but reserve about 1/4 cup of the pasta water.

5While the pasta is cooking, cook the shrimp. Toss shrimp with a tablespoon of olive oil, salt and pepper. Add to a baking dish and roast the shrimp for 5 to 10 minutes until pink, firm, and cooked through.

6When the sauce is done, add the clams and cover with a lid. Allow them to steam for 4 to 5 minutes. After 4 to 5 minutes, the clams should have opened, if one or two have not, remove from the pan and discard.

7Add the shrimp, cooked pasta, and about 1/4 cup of the pasta water. Toss well then cook one more minute until the sauce coats the pasta. Top with parsley and serve with lemon wedges on the side.

Adam and Joanne’s Tips

The sauce can be made (without shellfish) up to 3 days in advance or frozen up to 1 month.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR:

Adam Gallagher
Previous Post: Easy Butter Cookies
Next Post: White Chocolate Cranberry Oatmeal Cookies
Source link
February 13, 2026
Tuna Melt
Grilled to golden perfection, this open-face tuna melt is a sandwich that you won’t soon forget. Chewy sourdough, tender chunks of tuna, sharp onion, creamy mayo, zingy wholegrain mustard and ooey-gooey goodness of melted cheddar cheese – this is the BEST tuna cheese melt recipe you’ll make! PS. Low-carb/keto tuna melt alternative included.

In This Post: ℹ️ Recipe Overview | 📷 How To Make | 📹 Watch The Video | 🥗 Low-Carb Version | 🥣 Serving Suggestions | 📝 Go To Full Recipe | More Recipes With Canned Tuna

What Is A Tuna Melt?

A tuna melt is a type of sandwich that typically consists of tuna salad and melted cheese on bread, which is then grilled or toasted. The tuna salad is usually made by mixing canned tuna with mayonnaise, chopped celery, and sometimes other ingredients like pickles or onions.

The sandwich can be made on any type of bread but is often served on sliced bread, a bagel, or an English muffin. The cheese used for the melt can vary, but Cheddar cheese is a popular choice. Tuna melts are a popular lunch or dinner option and are often served with a side of salad or chips.

Tuna Melt Open-Face Style

I love making a grilled tuna melt for lunch (or a quick, lazy dinner) and this particular recipe is my most cooked and loved.

It is a grilled, open-faced tuna melt made with sourdough bread, which is a much healthier option in my opinion. You can also use gluten-free or paleo-friendly bread.

I mix the tuna with creamy mayonnaise, wholegrain mustard and sharp onion, which give it a lot of flavor and tanginess. I will typically use grated Cheddar or Tasty cheese (similar to mild Cheddar) but you can also use Swiss, Mozzarella and so on.

My biggest tip for an incredible tuna melt is a little sprinkle of sea salt and black pepper after it’s cooked. That little bit of extra salt accentuates all of the flavors in the melt sandwich.

With plenty of carbs and fibre, plus high-protein tuna and cheese, this meal is satiating and provides a balance of nutrients. Enjoy!

What You’ll Need

Here is a rundown on ingredients you will need. For all of the measurements I used, check out the recipe card below.
- Bread: Sourdough bread is the healthiest and tastiest in my opinion, but you can use regular sliced bread, just make sure the slices are thick.
- Tuna fish: Drained from the can and ready to go! I probably don’t have to tell you that the better quality tuna you get, the better this will taste.
- Mayonnaise: Make the tuna mixture rich and creamy.
- Onion: Chopped very finely, this adds sharpness and a little crunch to the tuna melt.
- Wholegrain Mustard: This has so much flavor and adds tanginess and a little creaminess as well.
- Cheese: I love grating cheese so it evenly melts over the sandwich but you can use slices as well. Cheddar, Tasty, Greyer or a mix are my favorites. Mozzarella doesn’t have as much flavor but you can use it. If you have any leftover cheese, you can use it to make my cheesy garlic chicken wraps.
- Salt and pepper: Add just a pinch to the mixture and then a few speckles of each on top of the tuna melt after baking for that extra flavor pop.
How To Make Tuna Melt (Open-Faced)

Jump to the recipe card below for a full list of ingredients, instructions and nutritional breakdown. Here are some visual steps for how to make tuna melt.

I make my tuna melt as an open-faced grilled sandwich using the Grill/Broil setting of the oven. It is possible to make this in an air fryer as well. You can also use the creamy tuna mixture and cheese to make a toastie /grilled cheese sandwich in a frying pan or a skillet.
- Step 1. Pre-toast the bread on the lowest setting in a toaster. This will keep it crunchy on the bottom.
- Step 2. Arrange a piece of parchment paper on a flat baking tray. Preheat the oven on the Grill setting while you’re making the tuna melt toppings.
- Step 3. Combine strained canned tuna with finely diced white onions, mayonnaise and mustard and mash well with a fork. This is your tuna salad component of the melt. Grate the cheese and set aside.
- Step 4. Spread a few tablespoons of the tuna salad mix on each piece of the sourdough toast. Top generously with grated cheese.
- Step 5. Pop the tray under a hot grill (medium-high) but make sure it’s not too close to the grill or the edges of the toast will burn before the cheese melts properly. Grill until the cheese has melted and formed a golden crust. It only takes a few minutes.
- Step 6. Remove and cool slightly before serving. Sprinkle with a few pinches of ground black pepper and sea salt.
Watch The Video

Low-Carb & Keto Version

For my readers avoiding carbs or bread, here is an idea for a low-carb or keto tuna melt alternative, which is kind of like a cheesy tuna omelette or frittata.

Prepare the creamy tuna mixture as per this recipe and grated the cheese. Whisk 4 eggs with a little salt in a bowl. Heat an oven-proof skillet or pan on the stove and melt a little butter. Add the whisked eggs and when they just start to cook, remove them from the heat. Spread the tuna mixture on top of the eggs and sprinkle with cheese. Pop under a hot grill for a few minutes for the cheese to melt to golden crust. The egg will finish cooking under the grill.

Serving Suggestions

This tuna melt is great on its own but I love serving it with dill pickles or gherkins on the side and a little salad or sliced tomatoes and cucumbers for freshness.

It’s also lovely with a little soup on the side, especially tomato soup or pumpkin, basically any veggie soup.

💬 If you’ve tried this tuna cheese melt or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube and or sign up to my Newsletter to see more of my delicious food.
Want to Save This Recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

By submitting this form, you consent to receive emails from Cooked & Loved

Get ready to treat yourself to the ultimate tuna melt experience! This open-faced sandwich is a masterpiece of flavors and textures, featuring chewy sourdough bread, tender chunks of tuna, sharp onions, creamy mayo, zingy wholegrain mustard, and the irresistible ooey-gooey Cheddar cheese grilled to golden perfection. Trust me, this is the BEST tuna melt you’ll ever make!

Pre-toast the bread on the lowest setting in a toaster, then arrange the pieces on a piece of parchment paper on a flat baking tray.

Preheat the oven to Grill setting while you’re making the toppings.

Combine strained tuna with finely diced onions, mayonnaise and mustard and mash well with a fork.

Grate the cheese and set aside.

Spread a few tablespoons of the tuna mix on each piece of toast. Top generously with grated cheese.

Pop the tray under a hot grill (medium-high) but make sure it’s not too close to the grill or the edges of the toast will burn before the cheese melts properly. Grill until the cheese has melted and formed a golden crust, it should only take a few minutes.

Remove and cool slightly before serving. Sprinkle with a few pinches of ground black pepper and sea salt.

Nutrition Label: If serving as a main dinner meal, you may need 2 slices per person. For lunch, 1 slice might be sufficient, especially if served with a side salad or soup.

Storing Leftovers/Making Ahead: The mixture for tuna melts is super easy to store and use later. Transfer it to an airtight container and store it in the refrigerator for up to 4 days. Your cooked tuna melt will stay good for a day or two either wrapped in plastic wrap or stored in an airtight container. The bread may get soggy, though.

My biggest tip for an incredible tuna melt is a little sprinkle of sea salt and black pepper after it’s cooked. That little bit of extra salt accentuates all of the flavors in the melt sandwich.

Serving: 1 slice | Calories: 391kcal | Carbohydrates: 34g | Protein: 22g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 48mg | Sodium: 724mg | Potassium: 184mg | Fiber: 1g | Sugar: 3g | Vitamin A: 314IU | Vitamin C: 0.3mg | Calcium: 243mg | Iron: 3mg

Keywords: grilled cheese, Canned Tuna, Tuna Melt Sandwich, Tuna Grilled Cheese, Tuna Toastie, Grilled Sandwich, Lunch, Sourdough
More Recipes With Canned Tuna

More Sandwich Recipes
Source link
February 12, 2026
Shrimp Egg Rolls Recipe | The Recipe Critic
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

These Shrimp Egg Rolls are beyond delicious! They’re packed with a mix of vermicelli noodles, sautéed veggies, shrimp, and plenty of seasonings, then fried till crunchy and golden brown. Serve them as an appetizer, a light main, or a party side dish!
Reasons You’ll Love This Recipe

So easy to make! Prepare the simple filling, assemble the rolls, then fry to crispy perfection!

They keep for days: Leftovers store well for days and reheat wonderfully in an air fryer. They’re even freezer-friendly!

Great for any occasion: These are a crowd favorite! Make them for game day or a holiday party, they’ll disappear in a flash.
Ingredients Needed to Make Shrimp Egg Rolls

This shrimp egg roll recipe is made with fresh ingredients and loaded with authentic Asian flavors. The filling consists of sautéed vegetables, shrimp and plenty of flavorings. Serve them as appetizers or as the main course with fried rice, vegetable stir fry and/or this asian cucumber salad. They’re always a hit! Check out the recipe card at the bottom of the post for exact measurements.
- Vermicelli Noodles: Soft, thin rice noodles add heartiness to the filling.
- Sesame Oil: For tossing the noodles, sautéing the vegetables and adding rich flavor.
- Green Cabbage: Shredded cabbage adds crunch and a nice texture.
- Carrots: Shredded carrots for additional crunch and hint of sweetness.
- Green Onions: Chopped green onions add a mild onion flavor.
- Garlic: Freshly minced garlic for extra flavor.
- Ginger: Fresh ginger adds a slightly peppery, yet sweet taste.
- Oyster Sauce: For a complex taste that is earthy, slightly sweet and salty.
- Soy Sauce: Creates wonderful umami flavor.
- Shrimp: The star protein of the recipe and what makes them super satisfying.
- Salt and Pepper: To taste!
- Egg Roll Wrappers: To hold all of the filling ingredients together and become crispy and golden brown on the outside when fried!
How to Make Shrimp Egg Rolls

Don’t be intimidated to roll the egg rolls, check out the visual guide below for step-by-step instructions. It’s actually super easy! Here’s how everything comes together:
1. Cook: Cook the vermicelli according to the package directions, rinse under cold water, then lightly toss in a little sesame oil to keep them from sticking together. Set aside.
2. Sauté: In a large skillet, heat the sesame oil over medium-high heat, then add the cabbage, carrots, and green onions to the skillet. Saute the vegetables until they become tender, about 5 minutes.
3. Add: Add garlic, ginger, oyster sauce, soy sauce, shrimp, salt, and pepper. Saute everything together until the shrimp has turned pink and cooked through. Remove the shrimp and vegetable filling from the heat and set aside.
4. Prep Work Station: Meanwhile, prepare a clean work surface with egg roll wrappers, a small bowl of water, the filling, and the vermicelli noodles.
5. Fill the Paper Wrappers: Working one at a time, place a wrapper with a corner facing you, then add some of the shrimp and vegetable filling along with some vermicelli noodles into the lower ⅓ of the wrapper.
6. Roll: Roll the corner up over the filling, fold the sides in, and continue rolling using a little water on the edge of the wrapper to seal it closed. While the egg rolls are being filled, heat 2 inches of oil in a large skillet over medium-high heat.
7. Fry: Once all the egg rolls are filled, start frying them in batches. There should be space between all the egg rolls while they fry. Fry the egg rolls for 3-4 minutes until golden brown.
8. Cool: Remove the fried shrimp egg rolls from the pan and set them aside on a paper towel-lined plate to cool while you fry the rest of the rolls.
Tips for Making Shrimp Egg Rolls

Here are my top tips for making shrimp egg rolls. They will turn out absolutely perfect every time you make them!

To Air Fry the Egg Rolls: Once all the egg rolls are filled, lightly spray or brush them with oil and place them in an even layer in the air fryer with space between. Set the air fryer to 375 degrees and fry them for 4-5 minutes on each side or until they are golden brown.

Shrimp Size: I like to use shrimp that isn’t too big so I can get at least three pieces in each roll, using jumbo shrimp works if that is your preference, but you might only get 1 or 2 shrimps in each roll.

Use Cooked Shrimp: You can use cooked shrimp in this recipe, just toss it in with the veggies and sauce at the end of cooking to coat it in flavor, don’t overcook the shrimp.
How to Store Leftovers

In the Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.

In the Freezer: Place cooled egg rolls into an airtight container and store them in the freezer for up to 2 months.

To Reheat: To make sure your leftovers are nice and crispy, cook them in the air fryer at 375 degrees Fahrenheit for approximately five minutes.
More Delicious Egg Rolls to Try

Homemade egg rolls can seem intimidating, but once you get the hang of using egg roll wrappers, you’ll see how easy they are to make! Plus, there are so many variations! From dessert cheesecake egg rolls to buffalo chicken egg rolls and even breakfast egg rolls, there are endless options! Here are some of our favorite recipes to try!

Pin this now to find it later

Pin It
Source link
February 11, 2026
Pesto Soba Noodles with Shrimp
You will love this quick and fresh soba noodles recipe with basil pesto, shrimp, and cucumber. Made in under 25 minutes! Jump to the Pesto Soba Noodles Recipe or read on to see our tips for making it.

What are Soba Noodles?

If you’re not 100% sure about soba noodles, let’s get that out of the way first. We love them! They are made with buckwheat flour, which makes them taste nutty and also contributes to the brownish color. If you are gluten-free, these are a for you! Check the packaging, though. While you can find 100% buckwheat noodles, some brands still sneak in some wheat.

How to Make Soba Noodles with Pesto and Shrimp

These noodles can be served cold or hot — we’re partial to cold, but that’s just us. Let me show you how simple they are to make.

Let’s talk about the pesto first. You can make it yourself — here’s our homemade pesto recipe. Or, you can buy it from the store. Making it yourself requires few ingredients and takes about 15 minutes.

We stick with basil pesto since we’re feeling the summer vibes lately, but if you are reading this in the fall or winter, why not try swapping out the basil for a winter green — spinach or kale are perfect. Here’s our kale and almond pesto recipe for you to look at, it’s beyond delicious.

Once you’ve got the pesto figured out, the recipe comes together unbelievably fast. I told you that we love soba noodles — they taste great, we love the texture and better yet, they cook quickly! We’re talking 4 to 5 minutes in boiling water and you are done.

When the noodles are cooked, throw them into a colander and rinse with cold water. This stops them from cooking and becoming mushy and gets them ready to toss with the pesto. By the way, if you were planning on serving this dish hot, I’d still rinse with cool water to stop the noodles from overcooking. You just don’t need to rinse until cold.

Toss cooked soba noodles with pesto for an easy, fresh meal.

Cooking the Shrimp

We keep the shrimp really simple — just salt, pepper, olive oil, and fresh lemon. You could toss in some spice with chili flakes or a chili paste, it’s completely up to you. They’ll need about 6 minutes in a hot pan. Or you could roast them — here’s our recipe for easy baked shrimp.

We keep the shrimp simple, just olive oil, salt, pepper, and lemon.

Putting the Dish Together

When you are ready to assemble, grab a big bowl and toss the noodles, some pesto, the shrimp, and some cucumber together. You can simply chop the cucumber or do what we do and make cucumber ribbons.

To make the ribbons, take a vegetable peeler and peel down the cucumber, making a thin ribbon. Some will look perfect, others might tear a bit. Don’t worry, it will still look great when everything is put together. A mandoline slicer works well for this, too.

And that’s it, an easy and fast soba noodles recipe with fresh pesto, shrimp and cucumber ribbons. It’s delicious as-is or you can sneak in a few of your favorite vegetables — zucchini, bell pepper or edamame would be great.

For more easy shrimp recipes, take a look at our Fresh and Easy Shrimp Ceviche with avocado, these Cilantro Lime Butter Shrimp, or our Garlicky Shrimp Scampi (which I love to add to pasta).
Pesto Soba Noodles with Shrimp

PREP
15 mins

COOK
10 mins

TOTAL
25 mins

These pesto tossed soba noodles with shrimp come together fast. The noodles and shrimp only take about 5 minutes to cook. The pesto can be made in advance or you can swap the recipe below for a store-bought version. If you do make your own pesto, you will be done in under 15 minutes. Feel free to add your favorite vegetables to this — zucchini, bell pepper or edamame are all excellent. Shrimp is delicious in this, but you can easily swap them for chicken, tofu or more vegetables.

Makes 4 servings

You Will Need

Soba Noodles

6 ounces soba noodles or noodles of choice

1 pound shrimp, peeled and deveined

1 tablespoon extra-virgin olive oil

Half of a lemon

4 to 6 tablespoons basil pesto, recipe below

Half of a seedless (English or hothouse) cucumber

1 scallion, ends and tops trimmed and thinly sliced

Salt and fresh ground black pepper

Handful torn or small basil leaves for serving

Homemade Pesto

2 cups fresh basil leaves

1 clove garlic

1/4 cup pine nuts or walnuts, lightly toasted

1/2 cup olive oil, plus more for storing

1/2 cup finely grated pecorino or parmesan cheese

Salt and fresh ground black pepper, to taste

Directions

Make Noodles

1Bring a large pot of water to a boil. Add the soba noodles and cook until pasta is cooked, but not mushy. Check the package directions, but this usually takes 4 to 5 minutes. Drain noodles then immediately rinse under cold water until the noodles are no longer hot.

2Meanwhile, heat the olive oil in a wide skillet over medium-high heat. Add the shrimp in one layer and cook, turning occasionally, until pink, firm, and cooked through; 6 to 8 minutes. Squeeze the juice from half a lemon over the cooked shrimp.

3Use a vegetable peeler or mandoline slicer to shave the cucumber lengthwise into thin strips. Or simply chop into bite-size pieces.

4Combine the noodles, shrimp, cucumber, and 4 tablespoons of the pesto. Toss well, adding more pesto as necessary. Serve with scallions and fresh basil scattered on top.

How to Make Pesto

1Prepare a small bowl of ice water. Bring a small saucepan, filled halfway with salted water, to a boil. Submerge basil leaves in boiling water for 5 to 10 seconds, or until wilted. Then immediately plunge into ice water to stop cooking. Drain, squeeze to remove excess water then pat dry with a clean dish towel. This step helps to make the greenest pesto possible. By blanching the basil, it makes the leaves bright green. You can skip this step and just add the basil straight into the food processor.

2Smash and peel the garlic clove then mince. Holding a chef’s knife at an angle, scrape the blade of the knife across the minced garlic. Gather it all together then scrape it against the board again until it becomes a very fine paste.

3Add the garlic and the pine nuts in the bowl of a food processor. Pulse 2 to 3 times until everything is chopped small. Add basil.

4With the processor running, slowly pour the olive oil into the bowl. Once all the olive oil has been added, check the consistency of the pesto — we like it to have some texture. If you prefer it smoother, pulse a few more times.

5Transfer pesto to a bowl then stir in cheese and season to taste with salt and pepper. Use immediately or store for later.

6Store Pesto in the Refrigerator: Add a thin layer of extra olive oil to the top (to prevent any air from getting to it), cover with a lid or plastic wrap and refrigerate up to 2 weeks.

7How to Freeze Pesto: If freezing, leave out the cheese. Fill ice cube trays with pesto, freeze until hard. Then store frozen cubes in freezer-safe plastic bags. Freeze up to 1 month.

Adam and Joanne’s Tips

Gluten-free soba noodles: Not all soba noodles sold are 100% gluten-free. To make this gluten-free, double check the package to see if wheat has been added to the noodles.

For more tips about making homemade pesto, here’s our article about making the greenest pesto with lots of photos to help you out.

Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving
Calories
431
/
Protein
25 g
/
Carbohydrate
44 g
/
Dietary Fiber
3 g
/
Total Sugars
2 g
/
Total Fat
17 g
/
Saturated Fat
3 g
/
Cholesterol
145 mg

AUTHOR:

Joanne Gallagher
Source link
February 9, 2026
Grilled Shrimp Salad
My spice-rubbed, grilled shrimp salad recipe is paired with avocado, crunchy vegetables like radish, cucumbers and celery, and topped with feta cheese for extra flavour. The shrimp is seasoned with a delicious smokey rub and can be grilled in a skillet, on a barbecue or under a broil. This recipe is gluten-free, low-carb and keto-friendly.

This is a grilled shrimp salad I often make for lunch or a light dinner. When I say light, I mean healthy, as this dish is actually quite satiating. Shrimp, or prawns for my Aussies, is high in protein and with plenty of fibre from all the vegetables and healthy fats in avocado and feta, this salad is a hearty one.

What I love about it is that you can use it as a template and swap out vegetables based on what you have on hand. It also goes with a variety of dressings. I have enjoyed it with lemon honey and mustard vinaigrette (in the recipe), my yogurt ranch dressing, a Mexican-inspired lime and coriander based sauce, or with a few drizzles of Balsamic and olive oil.

This shrimp salad is low-carb and keto-friendly and can be served without feta for a Whole30 and Paleo version.

Grilled Shrimp Salad Tips
- I recommend getting large shrimp, without the shell, to save you on prep time.
- You can use frozen shrimp to cut on costs. To defrost quickly, add a handful or as many pieces as you need to a bowl of warm water and leave for 5 minutes. Once the water is cold, replace it with more warm water. The shrimp will defrost in no time! Alternatively, you can thaw it out overnight in the fridge.
- The spice rub is the key to deliciosu grilled shrimp and the smoked paprika is a must here. It gives the shrimp lovely smokey flavour.
- Make sure the skillet or BBQ are hot! If it’s still heating up when you add the shrimp, it will start to stew rather than sizzle and brown.
- Don’t overcook the shrimp or the meat will get tough and rubbery.
More Shrimp Salad Recipes

Full Recipe

Find the full list of ingredients, instructions, and a nutritional breakdown below. If you have questions or cook this recipe, please let me know in the comments, and make sure to rate this recipe so it’s easy for others to find.
Want to Save This Recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

By submitting this form, you consent to receive emails from Cooked & Loved

Learn how to make a delicious and healthy grilled shrimp salad with avocado, crunchy vegetables, and feta. Top with your favourite dressing like the lemon honey and mustard vinaigrette in this recipe, and enjoy a protein-rich meal that’s great for you. The recipe is for 2 satiating servings so double up or divide down if you need to adjust.

Prepare the shrimp.Remove the shell if needed but can leave the tail. Pat dry the shrimp.

Season the shrimp.Add the rub ingredients to a large bowl and mix in the shrimp. Rub the spices and oil all over using your hands. Set aside. You can do this ahead of time and store the shrimp in an airtight container in the fridge for up to 24 hours.

Grill the shrimp.Preheat a large skillet or the barbecue over high heat (e.g. 8 on the Induction stove). Add about 2 tablespoons of oil to a skillet and spray or brush the barbecue griddle with a little oil. Once hot, add the prawns and cook for 2-3 minutes on each side depending on size, or until just cooked through. Once both sides are done, toss them in a pan a few times and remove them from heat. I like to let them sit in a bowl for a few minutes to finish cooking.

Make the salad.Prepare the salad ingredients and whisk the dressing. You can do this before you cook the prawns or during the time. Assemble the salad bowls by dividing all ingredients evenly. Dress the salad with the dressing, then top it with the shrimp and some feta.

Calories: 537kcal | Carbohydrates: 19g | Protein: 26g | Fat: 42g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 27g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 1310mg | Potassium: 805mg | Fiber: 6g | Sugar: 9g | Vitamin A: 607IU | Vitamin C: 12mg | Calcium: 234mg | Iron: 2mg

Keywords: shrimp avocado salad, shrimp salad with lettuce, prawn recipes, Low-Carb, Gluten-Free, Keto, Shrimp Recipes, Shrimp salad, Prawn Salad, Grilled shrimp recipes, spiced shrimp, shrimp rub
More Shrimp Recipes You Might Like

[mv_video doNotAutoplayNorOptimizePlacement=”false” doNotOptimizePlacement=”true” jsonLd=”true” key=”bmwep0qptjsellvvhxwh” ratio=”16:9″ thumbnail=”https://mediavine-res.cloudinary.com/v1576707923/b0rgnnmdabk1fxknxgu0.jpg” title=”Grilled Shrimp With Three Sauces” volume=”70″]
Source link
February 9, 2026
Fried Calamari | The Recipe Critic
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

Crispy, flavorful Fried Calamari is a delicious appetizer that tastes like something you would order in a fancy restaurant. The calamari is tenderized, breaded, and then fried to golden brown, crunchy perfection. Take it to the next level with marinara sauce for dipping!
Reasons You’ll Love This Recipe

Delicious Texture and Flavor: This fried calamari recipe uses simple seasonings to get the flavor just right. Plus, the ratio of ingredients for the breading results in the perfect crispy texture.

Two Methods for Cooking: I’m giving you instructions for deep frying and for the air fryer. Both methods will produce a crispy, crunchy appetizer that everyone will love.

Easy to Make at Home: Calamari is inexpensive and readily available at most grocery stores. I’ll walk you through the simple method, and you’ll be chowing down on this deliciousness in no time.
What is Fried Calamari?

You’ll find fresh calamari in the seafood department at most grocery stores. We love it so much that we always have to order it if we see it on the menu! It’s also easy to make at home.

You can find fresh calamari at most grocery stores in the seafood department. You can also find frozen squid in the freezer aisle. The key to making sure your calamari is tender is to first soak it in a milk and lemon juice mixture. Then, you’ll bread it with a simple mix of flour, cornstarch, and seasonings. Fry it up in just minutes to a perfect golden brown. Its crispy goodness will have you coming back for seconds and thirds!

Ingredients You’ll Need For Crispy Fried Calamari

The ingredients for this calamari recipe are simple. Other than the calamari, you probably already have what you need! It’s all about the ratio of flour to cornstarch to get that delicious crispiness. Exact measurements can all be found below in the recipe card.
- Calamari Rings: You can use either calamari rings that are sold already cleaned (seen below) or whole squid, which you cut into tubes before use.
- Milk and Lemon Juice: Soaking the calamari in a mix of whole milk and lemon juice will make it tender and also help the breading adhere to it.
- Flour/Cornstarch: For the breading, you’ll need a mix of all-purpose flour and cornstarch for golden brown crispiness. The flour is what will fry up golden brown and the cornstarch will give the exterior that crispy crunch.
- Dried Dill: Gives the perfect complimentary flavor to the squid.
- Paprika: Adds a nice peppery flavor that gives a bit of heat.
- Salt & Pepper: To taste!
- Oil: Vegetable oil for frying.
- Lemon Wedges: Serve with lemon wedges to squeeze a bit of fresh lemon juice over the top for brightness in every bite.
How to Make Fried Calamari

Frying crispy calamari is much easier to make at home than you might think! The steps are simple, and the calamari only takes about 3 minutes to fry!
1. Prep: Prepare the calamari rings by thawing them if they are frozen. Pat the rings dry and place them into a bowl.
2. Coat with Milk and Lemon Juice: Pour the milk and lemon juice over the rings and stir to combine and coat the rings evenly in the milk mixture.
3. Mix: In a separate bowl, whisk together the flour, cornstarch, salt, dill, paprika, and pepper.
4. Dredge in Flour Mixture: Remove the rings from the milk mixture, allowing excess liquid to drip off. Then, toss them in the flour mixture. Next, place the breaded calamari rings onto a plate or sheet pan. Meanwhile, prepare a second plate or sheet pan by lining it with paper towels.
5. Fry: Heat about an inch of oil in a large skillet over medium-high heat. When the oil is hot carefully place the battered calamari into the hot oil and fry them for about 3 minutes until they are golden brown.
6. Finish Frying and Serve: Once you finish frying the calamari, place them onto a paper towel-lined plate or sheet pan. Work in batches until you’ve cooked all the calamari, then serve it fresh with lemon wedges.
Tips for Making Fried Calamari

Don’t be intimidated to fry your own calamari at home! This tasty appetizer is something that you can easily make in your own kitchen, and it will be even better than any you get in a restaurant! Here are a few tips and ideas to help you along the way:

Calamari to Use: You can use calamari tubes and cut them into rings for the calamari rings. You can also use mixes with tentacles for this recipe. Thaw the squid all the way before you start breading and frying for the best results.

Use the Air Fryer: To air fry, follow the steps up until you fry them. Instead, spray the breaded calamari with oil and place them into your air fryer basket. Air fry at 400 degrees Fahrenheit for 4-5 minutes.

Serving Sauces: Calamari goes great with Marinara Sauce, Tartar Sauce, or Tzatziki Sauce.

Thaw First: If you are using frozen calamari rings, thaw them completely before using them.
How to Store Leftover Fried Calamari

If you’re lucky enough to have any leftover calamari, here are my best tips for how to store them and reheat them to make sure they are crispy when you reheat them.

Refrigerate: Store leftovers in the fridge in an airtight container for up to 3 days.

Reheat: I recommend baking or air frying the leftovers to get them crispy. To air fry, cook at 350 degrees Fahrenheit for 3-5 minutes. If using the oven, heat in the oven at 400 for 3-5 minutes.
More Delicious Appetizers

If you are like me, then you’ll agree that appetizers are the best part of the meal! They’re great for parties and entertaining, too! Below, you’ll find some of my most popular appetizer recipes that everyone loves.

Pin this now to find it later

Pin It
Source link
February 8, 2026
Louisiana Casserole | The Recipe Critic
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

This delicious Louisiana Casserole has become an instant favorite in our house! It has all of the delicious flavors of a jambalaya in an easy-to-make casserole. Tasty andouille sausage, shrimp, veggies, rice, and cajun seasoning come together for a complete meal on the table in just 40 minutes!
Reasons You’ll Love This Recipe

Comfort Food: If you’re craving some warm, cozy, classic comfort food, you will love this hearty Louisiana casserole.

Easy to Make: This dish comes together so quickly and easily. You can whip this up in less than an hour, which includes prep and cook time!

So tasty: The combination of bold spices with cajun-style ingredients, plenty of texture, and the crisp topping will be a dinner that you’ll want to enjoy again and again!
Ingredients Needed for Louisiana Casserole

The ingredients needed to make this Louisiana casserole recipe come together for major flavor and texture. This meal is similar to a traditional jambalaya, or my Chicken and Sausage Gumbo, but everything is cooked together in one dish. Check out the recipe card at the bottom of the post for exact measurements.
- Shrimp: For convenience, buy your shrimp peeled and deveined.
- Andouille Sausage: A smoked sausage commonly used in Cajun cuisine.
- Cooked Rice: I used minute rice for this recipe, but you can make regular rice with a rice maker.
- Yellow Onion: Adds a sweet, savory flavor and a bit of texture.
- Red Bell Pepper: Gives the dish a beautiful color and a slightly sweet crunch.
- Green Bell Pepper: Provides a green color, which adds contrast, making the dish look appetizing and tastes amazing!
- Canned Fire Roasted Tomatoes: Adds the most delicious smoky flavor.
- Butter: Cooking the vegetables in butter adds a rich, deep flavor.
- Garlic: Freshly minced garlic is one of the best ingredients to pair with shrimp (just ask this brown butter spicy shrimp), and along with the other veggies, it adds depth and complexity.
- Salt and Pepper: To enhance all of the flavors.
- Cajun Seasoning: You can use a store-bought spice blend or try this homemade cajun seasoning.
Breadcrumb topping
- Parmesan Cheese: For sharp cheesy flavor.
- Bread Crumbs: Adds golden, crispy texture on top of the casserole.
- Salt and Pepper: For extra flavor.
How to Make Louisiana Casserole

Trust me when I say this is an easy recipe to follow. Most of the ingredients are ready to go! You just need to sauté the veggies, heat the sausage, and cook the shrimp, and dinner is served! The whole family will love this one. Here’s how everything comes together:
1. Prep: Preheat oven to 375 degrees Fahrenheit and spray a 9×13-inch baking dish with non-stick cooking spray.
2. Sauté Veggies: Heat the butter in a large skillet over medium-high heat. Then add the onion, red, and green pepper to the skillet and sauté until the vegetables become tender.
3. Sauté Sausage and Shrimp: Add the garlic, sausage, and shrimp to the skillet, season with salt and pepper, sauté until the shrimp are mostly pink.
4. Combine All Ingredients: Add the vegetables and meat to the baking dish along with the rice, tomatoes, and cajun seasoning. Stir everything together.
5. Mix the Topping: Mix the parmesan cheese, bread crumbs, salt, and pepper, in a small bowl. Then sprinkle the top of the casserole with this mixture.
6. Bake: Place the dish in the oven and bake for 20 minutes, until the top is golden brown and the rice has had time to soak in any excess juice.
7. Rest and Serve: Remove from the oven and allow the casserole to rest for a few minutes before serving. Enjoy!
Louisiana Casserole Tips and Variations

It’s hard to get this casserole wrong. It really is so simple to put this casserole together and it tastes amazing! But here are a few tips and substitution ideas so it turns out exactly how you like it!

For the Topping: For the breadcrumb topping, I used plain breadcrumbs. You can try panko breadcrumbs as a substitute.

Thaw Frozen Shrimp: If you use frozen shrimp, be sure to thaw it completely before cooking it with the sausage and veggies.

Pre-Cooked Rice: To save time, I like to use pre-cooked rice that you heat in the microwave. 5-minute rice should also work just fine.

Sausage: This recipe calls for andouille sausage, but you can use a kielbasa or other link sausage of your choice!

Spice Level: Want to spice things up? I recommend adding a seeded and diced jalapeño to the skillet with the bell peppers and onions. You can also mix in some red pepper flakes for that extra kick of heat!
Storing Leftovers

This Louisiana casserole has the best texture when it is served fresh out of the oven. However, leftovers can be stored and enjoyed for a few days after cooking. This dish makes a great lunch for the next day! Here are my tips for storing and reheating leftovers.

In the Refrigerator: Stored properly in an airtight container, leftovers will last up to 4 days in the refrigerator.

Reheating: I recommend reheating in the microwave until warmed through. I always start with using 30 second increments, so I don’t over cook the shrimp.

Freezing: I do not recommend freezing this recipe.
More Casserole Recipes

Casseroles make some of the best meals. They are usually super easy to throw together and taste amazing. Try out some of my other family favorites! For more dinner inspiration, find my full list of casseroles here!

Pin this now to find it later

Pin It
Source link
February 6, 2026
Easy Baked Fish in Parchment with Orange and Olives
Light and healthy baked fish packets with tomatoes, olives and orange. Jump to the Baked Fish with Orange and Olives Recipe or read on to see our tips for making it.

I love how easy this recipe is, plus it has everything you need in one adorable little packet.

YOU MAY ALSO LIKE: How to make perfectly baked fish with scallions and orange. Jump to the Baked Fish Recipe with Scallions.

How to Bake Fish in Parchment Packets

This recipe comes together very quickly. You will need a sheet of parchment paper. We pile everything into it then fold it up and bake in the oven until the fish is perfectly cooked and the vegetables are tender.

Season the fish with salt, pepper and a little cinnamon. I know cinnamon sounds a bit odd, but the orange-cinnamon combination is really delicious. Mound olives, squash and tomatoes on top. We used canned tomatoes, but fresh will work nicely.

Add a tiny drizzle of olive oil, a few orange slices and some fresh thyme. Just before folding up the parchment, pour a couple tablespoons of liquid over the fish and vegetables. Chicken stock, fish stock or a dry white wine are all excellent options. This little bit of liquid helps the fish to steam inside the packet, keeping the fish from drying out.

Alright, now it’s time to fold up the parchment paper to make little packets. Bring two sides of the paper together and then roll and crimp the edges so that the top of the packet is completely sealed. Do the same with the ends and transfer to a baking sheet. After 12 to 15 minutes, the fish will be cooked and the veggies tender.

Back in the day we were contributors for Betty Crocker. We shared this recipe with them. We loved it so much we had to share an adapted version with you.

Recipe updated, originally posted January 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne
Easy Baked Fish in Parchment with Orange and Olives

PREP
10 mins

COOK
15 mins

TOTAL
25 mins

We use fresh thyme for this, if you would prefer to use dried, use 1/4 teaspoon of dried thyme. Other fresh herbs will work, too. Basil, dill or parsley are excellent. When you serve, add the parchment packet to each plate and allow each person to slit through the parchment, releasing the aromas of cinnamon, orange and herbs.

Makes 2 servings

You Will Need

2 (6-ounce) firm white fish fillets such as Pacific halibut, Pacific rockfish or Pacific cod

1/4 teaspoon ground cinnamon

Salt and freshly ground pepper

1 cup diced zucchini and yellow summer squash, 1/4-inch cubes

1/4 cup pitted olives, halved

1 tablespoon extra-virgin olive oil

1/4 cup drained canned diced tomatoes

4 tablespoons chicken stock, fish stock or dry white wine

4 thin orange slices

2 sprigs fresh thyme

Directions

1Heat oven to 400 degrees F. Cut two 16-inch squares of cooking parchment paper or use foil.

2Lay both squares of parchment out onto your workbench. Season both sides of the fish with cinnamon, salt and pepper, and then place one fillet onto the middle of each parchment square.

3Divide the olives, zucchini and yellow squash, tomatoes and olive oil between fillets, mounding them on top of the fish. Season with another pinch of salt and a few grinds of black pepper then pour two tablespoons of liquid (stock or wine) over each fillet. Top with orange slices and thyme.

4To make packets, roll and crimp opposite sides of parchment paper together over fish and vegetables, then roll and crimp ends to prevent steam from escaping.

5Place packets onto a rimmed baking sheet. Bake until the fish flakes easily with a fork, 12 to 15 minutes depending on thickness of fillets. To check for doneness, carefully open one end of a packet. Transfer packets to plates for serving.

Adam and Joanne’s Tips

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR:

Joanne Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

Source link
February 5, 2026